Badami Gosth Recipe
Spicy Badami Gosth cooked with cashew nuts and serve with hot rice or Yakhni pulao.
Summary
Preparation Time30 MinCooking Time2 Hr 10 Min
Ready In2 Hr 40 MinDifficulty LevelBetter Buy
Health IndexJust EnjoyServings4
Ingredients
| Lamb/Goat meat | 1 Pound | |
| Turmeric powder | 1⁄4 Teaspoon | |
| Yogurt | 2 Tablespoon | |
| Bay leaf | 2 | |
| Ginger | 1 Inch | |
| Cilantro | 15 | |
| Black cumin | 1⁄4 Teaspoon (Shahi Jeera) | |
| Garam masala powder | 1 Teaspoon | |
| Sugar | 1 Pinch | |
| Onion | 1 Large | |
| Garlic | 5 Clove (25 gm) | |
| Peppercorns | 6 | |
| Nutmeg powder | 1 Pinch | |
| Mace | 1 Pinch | |
| Salt | To Taste | |
| Red chili powder | 2 Teaspoon | |
| Red chili powder | 2 Teaspoon | |
| Cooking oil | 1⁄2 Cup (8 tbs) | |
| Milk | 2 Tablespoon | |
| Potato | 2 , cut into 1 inch cubes | |
| Cashew nut | 4 | |
| Almond | 4 |
Directions
1. Marinate the meat for 4 hours by mixing the red chili powder, turmeric powder, and yogurt.
2. Make a paste of 1/4 onion, garlic, ginger and cilantro by adding little water.
3. Heat oil in a pressure cooker. Add bay leaves, garam masala powder and pinch of sugar. Fry for 1 min in medium heat.
4. Add sliced onion, and fry till golden brown. Add the paste from step 2 and fry for 10 min.
5. Grind together the shah Zeera, peppercorns, and nutmeg powder. Add to the fried onions and fry for 2 minutes.
6. Add the red chili powder and milk and fry for 5 min. in medium heat.
7. Add the marinated meat and fry on slow medium heat for a 30 min. Make sure that the meat does not stick to bottom of the vessel. Fry till the oil leaves the side of the pan.
8. Grind together the cashew nuts and almonds. Add to the fried mutton. Fry for 10 min. If required add little water to prevent the mutton from sticking to the bottom.
9. Add 1.5 cup water and close the pressure cooker lid. Cook under full pressure for 10 minutes. Remove from heat and remove the pressure and open the cooker.
10. Add the potato and close the pressure cooker and bring to pressure. Cook under full pressure for 5 minutes. Remove from heat and let it cool down slowly.
2. Make a paste of 1/4 onion, garlic, ginger and cilantro by adding little water.
3. Heat oil in a pressure cooker. Add bay leaves, garam masala powder and pinch of sugar. Fry for 1 min in medium heat.
4. Add sliced onion, and fry till golden brown. Add the paste from step 2 and fry for 10 min.
5. Grind together the shah Zeera, peppercorns, and nutmeg powder. Add to the fried onions and fry for 2 minutes.
6. Add the red chili powder and milk and fry for 5 min. in medium heat.
7. Add the marinated meat and fry on slow medium heat for a 30 min. Make sure that the meat does not stick to bottom of the vessel. Fry till the oil leaves the side of the pan.
8. Grind together the cashew nuts and almonds. Add to the fried mutton. Fry for 10 min. If required add little water to prevent the mutton from sticking to the bottom.
9. Add 1.5 cup water and close the pressure cooker lid. Cook under full pressure for 10 minutes. Remove from heat and remove the pressure and open the cooker.
10. Add the potato and close the pressure cooker and bring to pressure. Cook under full pressure for 5 minutes. Remove from heat and let it cool down slowly.
Chef
